New Type of Ripened Low-Fat Cheese-Reference-Cited by-同舟云学术

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New Type of Ripened Low-Fat Cheese

Published:1966-07 Issue:7 Volume:49 Page:796-799
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Hargrove R.E.,McDonough F.E.,Tittsler R.P.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference6 articles.

1. Association of Official Agricultural Chemists. 1960. Official and Tentative Methods of Analysis. 9th Ed. Washington, D.C.

2. New Type of Bipened Low-Fat Cheese and Factors Affecting Its Quality;Hargrove;J. Dairy Sci.,1965

3. Developing Manufacturing Methods for Cheese of Reduced Milk Fat;Irvine;Canadian Dairy and lce Cream Journal,1957

4. A Low Fat Soft Ripened Cheese;Reisfield;Milk Products Journal,1955

5. South Africa's New Low Fat Cheese;le Roux;Dairy Engineering,1962

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Flavour and texture in low-fat cheese;Microbiology and Biochemistry of Cheese and Fermented Milk;1997

2. Use of Ultrafiltered Sweet Buttermilk in the Manufacture of Reduced Fat Cheddar Cheese;Journal of Dairy Science;1996-07

3. Reduced- and low-fat cheese technology: A review;Trends in Food Science & Technology;1995-11

4. Milkfat Sucrose Polyesters as Fat Substitutes in Cheddar-type Cheeses;Journal of Food Science;1994-03

5. Manufacture of low-fat Kefalograviera cheese;International Dairy Journal;1994-01

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